Use the same ingredients for the rhubarb dessert as for Apple Tapioca, substituting for the apples 3 cupfuls of rhubarb, cut into pieces, and using twice the quantity of sugar. Bake until the rhubarb is soft.
LEMON SAUCE
3/4 cupful sugar 2 tablespoonfuls flour 2 cupfuls boiling water 1 lemon,—juice and rind 1 tablespoonful butter
Mix sugar and flour thoroughly; then slowly add the boiling water. Cook 10 minutes. Add the lemon juice and rind, then the butter. Stir until the butter is melted, when the sauce will be ready to serve.
For economy, the butter may be omitted. It adds to the flavor, however.
SWEET SAUCES.—Sweet Sauces usually contain sugar and butter and are thickened with a powdered cereal. It is interesting to consider which of the two materials—sugar or butter—should be used to separate the grains of the flour or corn-starch.
The quantity of fat used with the flour of White Sauces (see below) is a little less than that of the flour. It is difficult to separate starch grains when the quantity of fat equals only one half the quantity of flour. On the other hand, when starch grains are separated by means of sugar, the quantity of the sugar should equal at least the quantity of the starchy material (see Blanc Mange). In the recipe for Lemon Sauce above, it will be noted that the quantity of fat is one half that of the flour; the quantity of sugar greatly exceeds that of the flour. Hence the sugar affords a more satisfactory means of separating the starch grains in Lemon Sauce.
PROPORTIONS OF INGREDIENTS FOR SAUCES
Flour Fat Liquid
Thin White Sauce 1 tablespoonful, 3/4 tablespoonful, 1 cup (Toast, sweet sauce, certain cream soups, etc.)